Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (<i>Capsicum annuum</i>) and Processed Jalapeños

Howard, Luke R.; Smith, Robert; Wagner, A.; Villalón, B.; Burns, E. E.

doi:10.1111/j.1365-2621.1994.tb06967.x

Cited by 216 publications

(165 citation statements)

References 10 publications

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“…Josefa et al (2006) reported that the ascorbic acid content in sweet pepper was dependent on the fruit maturity state. Some authors have found divergences in ascorbic acid content of 30% between red and green peppers (Howard et al, 1994). Our results agreed with these findings, and 45 DFS contained more ascorbic acid.…”

Section: Ascorbic Acid Contentsupporting

confidence: 83%

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper (Capsicum annuum L.)

Rahman¹,

Inden²

2012

JAS

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Nigari, an effluent of salt industries, is less expensive fertilizer. Without testing its effect on bioactive substances, it may not be suitable for fertilizer. Greenhouse trials were conducted over two years to evaluate antioxidant content, fruit quality, yield, and mineral contents in fruits and leaves of sweet pepper 'Papri new-E-red' by application of three nigari concentrations at 0, 2 and 4 mL L -1 and additional N P K to equal the standard. Capsaicin, β-carotene, ascorbic acid, fruit quality attributes, and fruit mineral compositions were evaluated at five different ages of fruits at 25 Days after fruit set (DFS), 35 DFS, 45 DFS, 55 DFS, and 65 DFS. Results revealed that capsaicin, β-carotene, ascorbic acid, fruit quality, and mineral contents in fruits and leaves of sweet pepper increased with increasing rate of nigari compared to the control. Furthermore, capsaicin, and β-carotene increased linearly with the advancement of fruit ages, but not ascorbic acid. Exceptionally, ascorbic acid increased until the turning of fruit maturity at 45 DFS and after that decreased drastically. Total soluble solid ( o Brix) and titratable acidity (TA) were higher at 45 DFS, although an increasing trend was found for most of the mineral contents with maturing fruits. We concluded that a higher amount of antioxidant and improved fruit quality with higher yield and moderate mineral contents in fruits could be achieved by application of 2 mL L -1 nigari to sweet pepper in soilless culture. We can also suggest harvesting sweet pepper fruits between 45 to 55 DFS.

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Section: Ascorbic Acid Contentsupporting

confidence: 83%

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper (Capsicum annuum L.)

Rahman¹,

Inden²

2012

JAS

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“…Total vitamin C of red pepper was about 30% higher than that of green pepper (Howard et al, 1994). Tomato fruit harvested green and ripened at 20°C to table-ripeness contained less AA than those harvested at the tableripe stage .…”

Section: Maturity At Har6estmentioning

confidence: 89%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,871

117

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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“…The colour of capsicum fruit is due to the presence of lycopene, xanthophylls and carotene, the latter being dominant in yellow types (Norman 1992). Peppers consumption provides vitamin A and C and antioxidant activity in the diet (Howard et al 1994). Majority of the peppers cultivated in Nigeria are used in stews and local dishes.…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Falade

Oyedele

2010

J Food Sci Technol

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Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80°C) peppers were investigated. Moisture diffusivity and activation energy (E a ) were calculated from Fick's law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh-and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071×10 −10 -1.048×10 −8 , 7.710×10 −11 -1.018×10 −9 , 9.807×10 −9 -1.746×10 -8 and 8.748×10 −10 -1.464×10 −9 m 2 /s for Bawa, Rodo, Shombo, and Tatashe, respectively. E a for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p<0.05) on a*, b*, chroma and hue angle values of dried peppers.

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Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños

Cited by 216 publications

References 10 publications

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper (Capsicum annuum L.)

Antioxidant Content and Quality of Fruits as Affected by Nigari, an Effluent of Salt Industries, and Fruit Ages of Sweet Pepper (Capsicum annuum L.)

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

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